Dutch Vegetarian Stamppot with Grilled Vegetarian Sausages and Pears
By Elizabeth Parker of LizzyGoesDutch
Ingredients
1 large red bell pepper (or sub jarred roasted red peppers)
5-6 medium sized potatoes, peeled and cubed
1 extra large carrot, peeled and cubed
1 cup (250ml) whole milk
½ (57g) stick butter
Salt and pepper, to taste
1 T. dried parsley
8oz (250g) sauerkraut (I used one with wine in it)
½ can whole kernel corn, drained and rinsed
½ lb (250g) cherry tomatoes, cut in half
1 cup cubed Gouda cheese
1 bag field lettuce or other greens
2-3 pears, peeled and quartered, seeds removed
Vegetarian sausages (enough for the number of people being served)
Dipping sauces for the sausage, such as coarse spicy mustard
Directions
Coat the red bell pepper with olive oil and roast on the grill or under a broiler (I use a combo of the broiler and oven set at 400°F/200°C) until blackened on all sides. Put in a plastic bag and close for about 15 minutes to steam. Remove from the bag and allow to cool to the touch. Remove skin and seeds and then dice. Set aside.
Bring a large skillet of salted water to a boil. Put the potatoes and carrots in and return to boil.
Meanwhile, heat a grill or grill-pan. Grill the pears until golden brown grill marks appear and then set them aside to cool. Next, grill the sausages.
When tender, dump the potatoes and carrots into a colander to drain and return the skillet to the stove. Warm the milk and butter over very low heat and then add the potatoes and carrots. Mash well, but leave some texture. Season to taste with salt and pepper and mix in the parsley. Stir in the sauerkraut, roasted bell pepper, corn, cherry tomatoes and cubed cheese. Turn off heat.
Place a handful of field greens on each plate and a portion of stamppot on top of them. Serve with the grilled pears, sausages and dipping sauces.
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